The article explores the regional variations of Midwest thin-crust pizza, emphasizing the tavern-style as the true icon distinct from popular Chicago deep-dish. It examines different cities' contributions, highlighting Milwaukee's oblong pies and use of brick cheese, while pointing out Dayton's acidic, unsweetened tomato sauce. Despite Dayton's offerings, it struggles with a less vibrant pizza scene dominated by chains rather than local pizzerias. The piece invites readers to appreciate these unique styles while creating a friendly rivalry among pizza aficionados.
"If you're a Chicago deep-dish enthusiast, move along, this article is not for you. Welcome to the inner circle of those of us who know that the true regional pizza icon of the Midwest is tavern-style."
"Milwaukee-style pizza makers tend to make their pies oblong rather than round, and they often lean into brick cheese, a Wisconsin product famous for topping Detroit-style pizza."
"Dayton keeps things acidic and tomato-forward with its unsweetened tomato sauce; however, it lacks the mom-and-pop-shop pizza culture found in other regions."
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